Desserts Double Chocolate Cheesecake
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Double Chocolate Cheesecake

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  - 1 1/2 cups cream-filled chocolate sandwich biscuit crumbs (about 18 biscuit)
- 1 (12-ounce) package semisweet chocolate morsels
- 3 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 4 large eggs

Press biscuit crumbs into bottom and halfway up sides of a 9-inch springform pan; set aside.

Microwave chocolate morsels in a microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring at 30-second intervals.

Beat cream cheese at medium speed with an electric mixer 2 minutes or until smooth. Add sweetened condensed milk and vanilla, beating at low speed just until combined. Add eggs, 1 at a time, beating at low speed just until combined after each addition. Add melted chocolate, beating just until combined. Pour cheesecake batter into prepared crust.

Bake at 300 for 1 hour and 5 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven 30 minutes with oven door closed. Remove cheesecake from oven; run a knife along outer edge of cheesecake, and cool in pan on a wire rack until room temperature. Cover and chill 8 hours.

Remove sides of springform pan, and place cake on a serving plate.